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Whole Grain Mustard
Pungent, seedy, and customizable. Brown mustard seeds for heat, yellow for mildness.
Time: 10 minutes + 2 days soaking · Yield: About 350 ml (1½ cups)
Ingredients
- ●80 g (⅓ cup) yellow mustard seeds
- ●40 g (3 Tbsp) brown mustard seeds
- ●120 ml (½ cup) apple cider vinegar
- ●60 ml (¼ cup) white wine or beer (or water)
- ●1 Tbsp honey
- ●¾ tsp fine sea salt
- ●¼ tsp turmeric
Method
- Combine both mustard seeds, vinegar, and wine/beer in a jar. Stir, cover, and let sit at room temperature for 48 hours. The seeds will absorb the liquid and swell.
- Transfer to a food processor or blender. Add the honey, salt, and turmeric. Pulse to your desired consistency — leave it chunky for whole grain mustard, or blend smooth for a Dijon-style.
- If too thick, add water 1 tablespoon at a time. Taste and adjust vinegar and honey.
- Transfer to a clean jar. The flavor will mellow and improve over the next week.
- *Storage:** Refrigerator for 3-6 months.
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